Simple and easy this morning...
pulled pork hash and scrambled eggs with a splash of LA Viuda hot sauce
pulled pork hash and scrambled eggs with a splash of LA Viuda hot sauce
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A Breakfast favorite. 3 egg Omelet, onion, pepper, bacon, and cheese.Comment
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Nothing fancy.. Wasabread with macrill in tomatosauce..Comment
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Simple and good.
Start with a non stick pan. Heat your tortillas until they puff. Then, with no oil, add grated cheese to the pan. When it melts, use a tortilla like a cloth to “wipe” it out; you get a frico’d tortilla. Repeat. There will be some leftover oil from the cheese in the pan, use that to make the eggs.
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This could have gone in a few different spots….Leftovers (cured salmon), Spoof (because I can’t make a rolled omelette) or here. Omelette with cured salmon and cream cheese.
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Made a 3 egg tomato, caramelized onion and goat cheese omelette. Really good.
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3 eggs scrambled with American cheese and a few splashes of Sriracha.
Fresh cantaloupeComment
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A misfire.
I was working on duplicating “green eggs” from La Cocina Taco House, and I wondered, what would happen if I mixed the pepper slurry into the eggs first, before cooking them? Maybe make an omelet from that? The answer is, this.
Right off the bat, this doesn’t look good. In fact, it looks singularly unappetizing.
And it doesn’t look any better by this stage.
On the plate, maybe it’s okay? Looks can be deceiving! (That square is pommes mont d’or: a soufflé made from leftover mashed potatoes with eggs and cheese.)
Nah. I got halfway through it. This one is a non-starter. We eat with our eyes, but I’ve eaten some pretty good brown food. This one didn’t light up on the tongue, though. Into the garbage.
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Sunday Breakfast:
Jacques Pepin’s Poblano Eggs
In this case, smoked pork chop, poblano, jalapeno, onion, tomato for filling:
Cook the filling, steam the poblano:
Add the eggs:
Cover to cook egg, add cheese. In this case I finished under broiler for awhile. Still working at timing for this. First time I made this, egg white was a little runny. This time egg yolk was a littler firmer than I wanted. Kind of like soft boiled. All in all, very tasty. I also got the extra filling. I’ll make this again.
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Con’t
You’d probably have to add a couple minutes to take into account the extra volume/density/shielding.
Also, you have to pick out poblanos at the market with the intent to fill them, amirite?! At least once I decided not to do this because I didn’t have any nice boat-y ones! -
Mosca,
Boat-i-ness is correct. In this case I chose peppers at one store, then at a second store bought some more because they looked better. Maybe call them Poblano McBoat Boat Peppers.
Thanks for the tips on timing and maybe I will steam the pepper less in the beginning as one change next time. -
Hey, I learned like everyone else did: watch a Jacques vid, wonder why mine aren’t like his, and make changes. You finished yours under the broiler; I popped mine in the microwave for 30 seconds.
In fairness to Jacques, most of his vids duplicate perfectly. The only first-shot failures I can think of offhand were this, and the potato galette.
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A beautiful morning, finally. I can’t speak for what later today holds (hot, humid central Florida weather), but for now it’s… oh geez. 80° already, at 8AM.
Whatever. Yesterday was St. Mary, Our Lady Help of Christians Church bazaar! (Isn’t it great how we Catholics name our churches?) We loaded up on Polish picnic food!
So we have a confluence of delicious leftovers and a morning for griddling.
Here we have a leftover potato pancake, the last serrano pepper, a leftover piece of a sausage and pepper sandwich (put aside yesterday specifically for this, let it be known that Mosca thinks about breakfast DAYS ahead), an egg, an English muffin (package date 6/15, but it looks feels and smells fine), and some shredded mozzarella.
Let’s cook!
Let’s put this bad boy together.
Salt, pepper, and some kind of green (not very) hot sauce. Delicious!
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A late Monday morning brkfstes, yessir. Some backstrap venison, cackleberries and an avacado, mmmmmm!
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I haven't gotten a notification for posts on this thread in quite a while so I did a search and see that I've missed a ton of posts. That pisses me off a little bit, but not at anyone in particular. I just wish I could have been encouraging everyone for their terrific work.Comment
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Brisket breakfast tacos. About a week ago I decided I wanted this for breakfast, and then it got ridiculously hot and I didn’t feel like cooking anything. Breakfast the last few days has been Raisin Bran, peanut butter toast, etc. Well this morning it is… 57°. Good lord.
The stuff. I have to resist the urge to add hash browns and avocado. Not that those are bad, but it’s just too much. I always add too much of too many different things. Those tortillas are from my last pack of H-E-B corn tortillas, I still have another 20 pack of wheat.
Prepare the mise en place to take out to the griddle,
There’s not a lot of this to cook. The brisket just needs to be heated through, and scramble up an egg. Easy cleanup!
It makes a nice photo. And it tasted exactly like it should: smoky Mexican.
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This pepper bacon at Aldi was only $7/24oz, so I gave it a try.
I fried them all on the Blackstone.
This was supposed to be a broccoli and cheese omelet, but the broccoli was on the table behind me… I just ordered the wind blockers so I can start using the side tables without fear of melting/burning anything. The bacon was quite good.
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